Directions

1. In a large bowl, add the couscous and pour over the hot vegetable stock. Cover and set aside for 10 minutes, or until the couscous has absorbed the stock and is tender.

2. In a large frying pan, heat the olive oil over medium heat. Add the onion and garlic, and cook for 3-4 minutes, or until softened.

3. Add the red bell pepper, courgette, and aubergine to the pan, and cook for 5-7 minutes, or until the vegetables are tender.

4. Stir in the chickpeas and Harissa spice blend, and cook for another 2-3 minutes, allowing the flavours to meld together.

5. Fluff the couscous with a fork and season with salt and pepper to taste. Serve the vegetable mixture over the couscous and garnish with fresh coriander.